Chicken Parmesan Meatballs Recipe (2024)

FAQs

What is the difference between chicken parmigiana and Parmesan? ›

Chicken Parmesan and chicken Parmigiana are just different names for the same exact recipe. And, with a name like “chicken Parmigiana”, you might assume that this recipe is Italian. While it has roots in Italy (in a way), chicken Parmesan is all-American.

This is the cheese that most people will reach for when Parmesan isn't in the cards. Pecorino's base flavor and texture are similar to Parmesan's, but it has a couple key differences. Pecorino is made from sheep's milk, which contains more fat than cow's milk.

Some believe that it was created in Parma, hence the name. Others believe it comes from a Sicilian word that means slabs on a roof, referring to the thin slices of chicken covered in the sauce.

While the typical method for making chicken parmesan is to spread the sauce across the chicken first and then follow with cheese, this is a one-way ticket to a soggy mess. Whether fresh or dry, breadcrumbs are highly absorbent and will take on wetness from the sauce, cheese, and meat itself.

Chicken parmesan or chicken parmigiana (Italian: pollo alla parmigiana) is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, Parmesan, or provolone. A quantity of ham or bacon is sometimes added.

Although milk may seem like the most important component in crafting delicious meatballs, a crucial step in the meatball-making process is using a panade made of milk and bread crumbs to keep the meatballs perfectly tender. This mush-like mixture is gently mixed into the meat before being rolled into balls.

Mozzarella cheese.

It's the classic choice. Creamy and mild, the cheese perfectly complements the spicy and zesty flavors of the Italian meatballs in marinara. Mozzarella melts perfectly, and it also has the benefit of being popular and widely available.

Classic Italian recipes use mozzarella and cook the meatballs in tomato sauce. They are very good! But I actually like to stuff the meatballs with cheddar cheese and bake them in the oven.

Despite being a staple of Italian-American cuisine, “chicken parmesan” is nowhere to be found in Italy. Instead, Italians nosh on parmigiana – eggplant layered with tomato sauce and cheese.

You can choose any cheese as you like but parmesan and mozzarella are greatly different cheeses. Parmesan is a lot dryer and sharper taste than mozzarella. If a recipe calls for parmesan you can use mozzarella but the recipe will come out much different.

Is it OK to use mozzarella cheese instead of Parmesan? ›

Can I use mozzarella instead of parmesan in fettuccine? Yes! This is what this mozzarella alfredo sauce recipe helps you do. While it does change the flavor and bit of the texture, it's still got the same elements of the creamy comfort food you love.

Switch the position of the sauce and the cheese: Instead of spooning sauce directly onto the cutlet and then adding the cheese (we use a mixture of shredded mozzarella and Fontina) on top of that, put the cheese on first. Once it melts, it forms a waterproof barrier that protects the cutlet from the sauce.

To maximize crispiness, I use panko breadcrumbs and fry the chicken in a little more oil (about an inch) than you might normally use when making parm. As soon as the cutlets are nicely browned and cooked all the way though, drain them on a rack or paper towels. They're crunchy; this will help them stay that way.

The cheese we know as parmigiana—or parmesan—is named after the city of Parma in the northern Italian region of Emilia-Romagna, where the delicate cheese was first produced.

Despite being a staple of Italian-American cuisine, “chicken parmesan” is nowhere to be found in Italy. Instead, Italians nosh on parmigiana – eggplant layered with tomato sauce and cheese.

For many people, chicken or veal parmigiana is their introduction to Italian cuisine. Variations and offroots aside, parmigiana dishes contain certain basic ingredients: chicken breast or veal scallopini (or eggplant), breadcrumbs, Italian seasonings, tomato sauce, and mozzarella cheese.